Last year, while visiting Sicily, I met a chef during an event at San Vito Lo Capo, the stunning strip of land off the northern coast going west. The chef operates a small hotel and annexed restaurant in Pantelleria. As a guest for three days, I got an invitation, flew from Palermo Punta Raisi, and landed on the island after a brief 40 minutes journey. All around me, the sun, sea, wind, and salt were waiting. Pantelleria, literally “Daughter of the Wind,” rises between Africa and Europe. It is 67 km from the Tunisian coast and 85 from the Sicilian one. It does not belong to any archipelago and is the largest of the “satellite islands” of Sicily, with an area of 83 sq km and a perimeter of 51.5 km. Upon arrival, the stunning mountains held by painted clouds, the scent of prickly pears immersed in the salty air.
Thanks for listening. Eat safe! Ciao Chef W
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